From Captain Shirley Grill:
Tuesday night was a cold and rainy night–not your typical spring evening! Because of the weather, we let our guests in early rather than have them wait outside in the rain. We were fortunate that the meal was a spinoff from our wonderful Syrian meal the prior Friday, so much of the work was reheating and cutting and chopping for a fresh green salad and fruit salad.
From Captain Alex Kent:
The Carol Starr MESH Cafe at Shomrei hosted an Asian cuisine night on Tuesday, giving a new life to some delicious Chinese food repurposed from the Beatles Shabbat last Friday night. The food had been graciously donated by Aimee and David Brooks. Chef Lynne Kurzweil whipped up her own carrot and ginger soup, topped with Chinese noodles and parsley, followed by crowd favorites beef with broccoli, sesame chicken, lo-mein, vegetables in brown sauce, and rice. The meal was completed with fruit salad, and black and white cookies.
Report from Captain Linda Ariel:
With the days lengthening and the temperatures still fluctuating in early spring, we hosted twenty-four guests with three additional people who were fortunate to take away food, since there was limited space in the cafe. Sarita Eisenberg and Sarah Steindel were the chefs for the evening and were assisted by Susan Rosenblatt and Lou Hammerman as sous chefs, servers, and cleanup crew. Amalia, Noah, and Orly were teen helpers who assisted in every task of the evening. The MESH staff of Adrienne, Bonny and Joe pitched in as they always do with their expertise and familiarity with many of our guests. Continue reading
Report from Captain Stuart Green:
It was an especially busy night for the Carol Starr MESH cafe. We had 24 guests and 4 takeaways. Chef Jennifer Moses prepared a delicious meal of baked flounder with creamy broccoli sauce, macaroni and cheese, and salad. This was supplemented with chickpea spinach stew and okra with potatoes, repurposed from Shabbat. Sixteen of our guests had seconds. The meal was served and cleaned up by MESH teens Shayna, Josephine, Talia, Siona, Jonah, and Amalia, plus MESH professionals Adrienne and Joe. Continue reading
Report from Captain Alex Kent:
Shomrei did another stellar job of hosting the MESH Cafe this week. 24 guests were served and we prepared 5 take out containers.
Chef Aileen Grossberg prepared a sumptuous meal, re-purposing a number of items. The first course was a medley of southwestern corn salad, falafel sliders, and roasted veggie pasta. This was followed by a green salad, and a main course of salmon with a hummus topping, couscous with veggies,and green beans, served with a side of bread. Dessert was cookies from the Art Mazel pre-school fundraiser (the source of the sliders as well), and fruit. Continue reading
Report from Captain Lynne Kurzweil:
It was a cold night outside, but warm and welcoming inside!
Our fabulous Chef Arden Epstein, ably assisted by her sous chef, Zamiah, prepared a very sophisticated meal of: Deviled Eggs, Crudities and crackers for appetizers; Followed by Green Salad and French bread, Complemented by a main of fish stew with Cod and vegetables, And topped by a homemade magnificent Cappuccino Mousse with cookies (after mixing the mousse, the captain got to lick the bowl! Continue reading
Report from Captain Sarita Eisenberg:
We had another full house with 24 guests at the MESH Café as well as providing 5 take-away meals. Chef John Lasiter prepared a sumptuous meal with assistance from Beryl Hiller. The meal started with meat empanadas and coleslaw. Next course was an overflowing plate of barbeque chicken, roasted potatoes provencal, more coleslaw, and corn bread. For desert there was brownies and ice cream. Teen volunteers Amalia, Elana, Orly, and Jonah assisted with preparing and plating the food while Lou Hammerman manned the sink. Continue reading
From Captain Aileen Grossberg:
On a relatively mild winter night, the Carol Starr MESH Cafe served a full house of 24 appreciative guests plus several take away meals. Lynne Kurzweil and Aileen Grossberg served as creative co-chefs, repurposing food left from the weekend’s events.
Our guests were treated to a multi-course meal of salmon salad with miso marinated carrots, felafel with tahini, pickled cucumbers and crackers as an appetizer. This was followed by squash soup garnished with house made crispy chick peas, a mixed green salad and warm pita bread. The entree was za’atar chicken strips over vegetable infused pasta with a side of farro salad. A colorful fruit bowl of grapes, cantaloupe, and berries accompanied by crumb cake completed the meal.
From Captain Fern Henig:
The Carol Starr MESH Cafe served 24 guests last night and 1 take away.
Last night’s menu was: Egg Salad on a bed of lettuce with cucumbers and tomatoes, Alphabet vegetable soup, Baked salmon with dill sauce, Mashed potatoes, Honeyed carrots, Cupcake, tangerine, and bread pudding. Captain Fern was assisted by employees of HSBC and non-Shomrei friends.
From Captain Lynne Kurzweil:
On a chilly Tuesday evening, we welcomed 24 grateful guests to the warm and nourishing Carol Starr MESH Cafe at Shomrei. Four others enjoyed takeaway meals. Shomrei Master Chef John Lasiter prepared a sumptuous spread beginning with Sweet Kale Salad, challah and spread. Main course was Braised Chicken with onions, garlic, lemon and herbs, Smashed Potatoes and Roasted Broccoli. Dessert was homemade Brownies with Cashew Milk ice cream. Continue reading